Nancy-Université, Institut National Polytechnique de Lorraine, Laboratoire d'Ingénierie des Biomolécules, 2, avenue de Forêt de Haye, B.P. 172, 54505 Vandoeuvre-lès-Nancy, France.
Food Microbiol. 2010 Aug;27(5):573-9. doi: 10.1016/j.fm.2010.03.019. Epub 2010 Apr 8.
Carnobacterium species constitute a genus of Lactic Acid Bacteria (LAB) present in different ecological niches. The aim of this article is to summarize the knowledge about Carnobacterium maltaromaticum species at different microbiological levels such as taxonomy, isolation and identification, ecology, technological aspects and safety in dairy products. Works published during the last decade concerning C. maltaromaticum have shown that this non-starter LAB (NSLAB) could present major interests in dairy product technology. Four reasons can be mentioned: i) it can grow in milk during the ripening period with no competition with starter LAB, ii) this species synthesizes different flavouring compounds e.g., 3-methylbutanal, iii) it can inhibit the growth of foodborne pathogens as Listeria monocytogenes due to its ability to produce bacteriocins, iv) it has never been reported to be involved in human diseases as no cases of human infection have been directly linked to the consumption of dairy products containing this species.
片球菌属是存在于不同生态位的乳酸菌（LAB）的一个属。本文旨在总结不同微生物学水平（分类学、分离与鉴定、生态学、技术方面和乳制品安全性）下的麦芽糖明串珠菌的相关知识。过去十年中有关 C. maltaromaticum 的研究表明，这种非发酵剂乳酸菌（NSLAB）可能在乳制品技术方面具有重大的应用潜力。可以提到以下四个原因：i）它可以在成熟过程中于牛奶中生长，而不会与发酵剂乳酸菌竞争；ii）该物种合成不同的风味化合物，例如 3-甲基丁醛；iii）它可以通过产生细菌素来抑制食源性病原体的生长，如单核细胞增生李斯特菌；iv）从未有过涉及人类疾病的报道，因为没有直接与食用含有该物种的乳制品相关的人类感染病例。
